Description
Homemade Pumpkin Bread is moist, warmly spiced, and simple to make with real pumpkin puree. A fall staple, it’s perfect for cozy mornings, after-school snacks, or gifting.
Ingredients
2 cups all-purpose flour
1 cup pumpkin purée (not pie mix)
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup neutral oil (vegetable or canola)
1/4 cup milk (or buttermilk)
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
3/4 tsp fine sea salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
Optional: 1 cup chocolate chips or chopped nuts
Optional: 2 tbsp turbinado sugar for topping
Instructions
1. Preheat oven to 350°F. Grease and line a 9×5-inch loaf pan with parchment.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a bowl.
3. In another bowl, whisk pumpkin, sugars, eggs, oil, milk, and vanilla until smooth.
4. Pour wet into dry and stir gently until just combined; do not overmix.
5. Fold in chocolate chips or nuts if using.
6. Pour batter into prepared pan, smooth top, and sprinkle turbinado sugar if desired.
7. Bake 55–70 minutes until tester comes out with a few moist crumbs.
8. Cool 15 minutes in pan, then transfer to a rack to cool completely before slicing.
Notes
Measure flour with spoon-and-level method to avoid dense bread.
Use room-temperature eggs for better texture.
Check doneness in several spots to avoid underbaking.
Flavor improves after resting a few hours; store airtight for freshness.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 22
- Sodium: 210
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 4
- Cholesterol: 35